Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Skinned and Boned Chicken And Cut Into 1/4 in. Thick
Breasts, Trimmed Slices
6 c Broccoli Florets (From About 2 lg Cloves Garlic Minced
2 lb Broccoli 1/2 ts Dried Thyme (Crumbled)
2 lg Red OR Green Peppers, 1 ts Dried Basil Crumbled
Quartered Lengthwise and Cut 1/2 ts Freshly Ground Pepper
Cross-Wise Into 1/8 Inch 1/2 ts Salt
Wide Strips 4 tb Freshly Grated Parmesana
1 lg Onion Halved Lengthwise

Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each
Chicken Breast Separately in Plastic and Freeze Until Firm But Not
Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover
Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With
Vegetable Spray. Add Olive Oil and Heat Over High Heat 1 Min. Add Red
Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper and Rosemary To
Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess
Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low,
Cover and Steam 2 Min. Stir in Chicken. Cover and Steam Util Chicken Is
Almost Cooked Thru, About 1 Min. Uncover and Increase Heat and Stir Fry
Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated
Plates. Top Each Portion With 1 T. Parmesan.

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